Zucchini and Rosemary Soup

Name: Zucchini and Rosemary Soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tbsp butter; 1 tbsp vegetable or canola oil; 1 large onion, (chopped); 2 medium garlic cloves, (sliced); 2 tsp minced fresh rosemary; 4 cups low-sodium, fat free chicken or vegetable broth; 1 medium russet potato, (peeled and sliced); 3 medium zucchini, (thinly sliced); 1 medium zucchini, (cut into ½-inch cubes); chopped green onions for topping, (optional)

This soup is fresh, creamy and perfect at the height of zucchini season.

⏱ 70 min 🔨 Prep 30min 🔥 Cook 40min 📊 Medium 🍽 8 servings 👁 7

Instructions

Heat the butter with the oil in heavy large saucepan over medium-high heat. Add the onion; sauté until translucent, about 5 minutes. Mix in the garlic and rosemary. Add the broth and potato; bring to boil. Reduce heat and simmer 10 minutes. Add the sliced zucchini; simmer until tender, about 15 minutes.
Working in batches, puree in the blender. Season with salt and pepper.
Cook the cubed zucchini in a saucepan of boiling salted water for 30 seconds. Drain. Re-warm the soup over medium heat. Ladle into bowls. Top with the cubed zucchini and sprinkle with green onions, if desired.

Vegetables & Soup rosemaryvegetable soupzucchiniamerican

Nutrition per serving

105kcal

💰 Cost Estimate

Total Ingredients
$513.00

Per Serving
$64.00/serving

🏠 Savings
~$1026.00 vs buying!

📋 Price Breakdown (60% ingredients detected)

Ingredient	Amount	Subtotal
butter	2 tbsp	$33.00
vegetable or canola oil	1 tbsp	$4.00
onion	1 large	$50.00
garlic cloves	2 medium	$395.00
minced fresh rosemary	2 tsp	$9.00
low-sodium	4 cups	-
russet potato	1 medium	$22.00
zucchini	3 medium	-
zucchini	1 medium	-
chopped green onions for topping	-	-